Preheat oven to 350 (F). Line a 9x5" loaf pan with parchment paper, spray generously with non-stick baking spray, and set aside.
In a large bowl combine the sugars, flour, baking soda, salt, and spices; whisk well to combine. In a separate bowl combine the pumpkin, eggs, yolk, oil, orange juice and vanilla; whisk well until the mixture is completely smooth.
Slowly add the dry ingredients into the wet ingredients, gently folding them together with a rubber spatula until combined and any large lumps have disappeared. Do not over-mix; the batter will be slightly lumpy.
Pour half of the batter into the prepared loaf pan, sprinkle on the cinnamon sugar, then add remaining batter; smooth the top with a spatula. Sprinkle on the crumb topping - dispersing it evenly - and bake for one hour, or until a toothpick inserted in the center comes out clean. Allow loaf to cool in the pan for 30 minutes, then carefully transfer the loaf to a cooling rack. Cool until it reaches room temperature. Store in a sealed container until ready to slice and serve; bread will stay fresh up to 4 days.
For the Cinnamon Swirl:
In a small bowl combine the sugar and cinnamon; set aside until needed.
For the Crumb Topping:
In medium-sized bowl combine brown sugar, flour, cinnamon, and salt; mix until well combined. Quickly work in the butter using a pastry cutter, fork, or your fingers until well combined; stop when the butter reaches the size of tiny peas. Place in freezer until needed.